Adgai is a Konkani delicacy which is made when tender Jackfruit and tender mango are in season. This is a pickle type of spicy curry, but the spice level can be adjusted according to one’s preference. Both the tender mango and Jackfruit are first boiled and cooled before the spicy paste is added to make the pickle. This is an instant pickle and stays good for a week if refrigerated or can be stored in the freezer if it is to be stored for a longer period.
- 250 gms tender mango
- 38 bite sized pieces of Tender Jackfruit
- 45 Byadgi chillies
- 3 tbsps coriander seeds
- 2 tbsps mustard
- 1 tsp methi/ fenugreek seeds
- A kidney beans sized piece of Hing/ asafoetida
Pressure cooker the tender jackfruit to two whistles with a little salt and water. Drain. Keep aside. Chop the tender mango into small cubes. Boil two glasses of water. Drop in the raw mango pieces and boil only for a couple of minutes. Allow to cool thoroughly. Drain and keep aside. Dry roast the coriander seeds, mustard, methi and Hing separately. Roast the Byadgi chillies with a tsp of coconut oil till crisp. Powder the roasted ingredients and grind them to a smooth paste with the drained water which has been thoroughly cooled.. Adjust salt. Drop the paste into the jackfruit and mango pieces. Mix thoroughly and keep aside for a couple of hours for the flavours to infuse.
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